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Mexican Chicken Skillet
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    Mexican Chicken Skillet

  • 2 boneless skinless chicken breast halves, in 3/4" pc
  • 1/2 tsp garlic powder
  • sprinkle kosher salt
  • 1 1 oz can Del Monte Zesty Tomatoes w/green chiles* -- (1 to 14.5)
  • 1 1 oz can pinto beans, drained & rinsed -- (1 to 15)
  • 3/4 cup frozen corn, unthawed
  • 1/2 cup water
  • 2 cups Newman's Own Organic Corn Chips, jalapeno flavor
  • 1 cup Monterey Jack cheese, shredded
  • In microwaveable casserole, place chicken. Sprinkle with garlic powder and salt. Cook on HIGH for 6 minutes until cooked through. Set aside.

    In nonstick skillet, place tomatoes, beans, corn and water; mix well. Reduce heat to medium-low; cover and cook for 10 minutes.

    Add chicken to skillet. Cover with chips. Cook 5 minutes. Sprinkle with cheese. Cover; cook for another minute or so to melt cheese.

    Serves 4

    * If you wish, use a can of diced tomatoes and add some hot sauce or other type of chile (if you have fresh).

    From: RisaG,radiorlg@yahoo.com.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Tue, 12 Jun 2001

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